Ingredients

1 brioche loaf

20g mint

2 punnets’ raspberry’s

55g Balsamic Pearls

200g whipping cream

1 vanilla pod

100g dulce de leche

5g Meadowsweet or camomile

White Condimento of Modena

Ingredients

1 brioche loaf

20g mint

2 punnets’ raspberry’s

55g Balsamic Pearls

200g whipping cream

1 vanilla pod

100g dulce de leche

5g Meadowsweet or camomile

White Condimento of Modena

1

Slice the vanilla pod in half then scrape
the pods out into the cream, leave to
infuse for 2 hours. Once infused, whip
the cream to soft peaks & then place in a
piping bag.

2

Take the loaf of brioche & cut off all the
crusts, then cut fingers out of the bread
size 2cm thickness 7cm long to make
soldiers. Toast them on a grill or pan until
golden brown & crispy.

3

Finely chop the mint & place into a bowl.
Mix the raspberries, mint & a splash of
white condimento to marinade.

4

To build, pipe dulce de leche on top of the
brioche, then pipe the whipped chantily
on top. Place the marinated strawberries
& balsamic pearls neatly on the cream
the sprinkle with meadowsweet.

Back to top